3. In a large bowl, toss the squash with remaining ingredients until thoroughly coated.

4. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.

5. Roast about 40 minutes, rotating pan midway during baking.

6. When edges are browned and cubes are fork-tender, remove from oven immediately.

7. You may want to start checking squash around 35 minutes, just to ensure that they don't become overcooked.

* - Quantity depends on your individual diet.

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